Alfredo Chicken Ring Recipe

overhead view of a chicken alfredo crescent ring around a bowl of marinara sauce.

4.62 from 18 votes

This easy chicken Alfredo crescent ring is one of the most decadent, satisfying chicken appetizers ever! Perfect for game day!

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: American

Servings: people

Calories: 340kcal

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

2 cups shredded cooked chicken *
1 cup Alfredo sauce plus more for dipping
6 slices crumbled cooked bacon divided**
2 teaspoons garlic powder
1 teaspoon Italian seasoning plus more for garnish
¼ cup grated Parmesan cheese plus more for garnish
2 cups shredded mozzarella cheese
16 ounces refrigerated crescent rolls 2 cans
1 large egg beaten

For Serving (Optional):

fresh parsley or green onion
marinara sauce for dipping

Instructions

Preheat the oven to 375℉. (Use the convection setting if you have it.)
Mix together the chicken, Alfredo sauce, bacon pieces, garlic, Italian seasoning, Parmesan cheese, and mozzarella cheese. Set aside.
2 cups shredded cooked chicken, 1 cup Alfredo sauce, 6 slices crumbled cooked bacon, 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, ¼ cup grated Parmesan cheese, 2 cups shredded mozzarella cheese
Line a large baking sheet with parchment paper. Layout the crescent roll triangles to form a large circle in the shape of a sun. Pointy ends of the triangles will face the outer edge of the circle and the wide base of the triangles will overlap in the center, forming an empty, inner circle in the middle.
16 ounces refrigerated crescent rolls
Press the overlapping, inside pieces together lightly to create a steady base for the filling. If you plan to serve this with a dipping sauce, place a small bowl in the open center of the dough and move it in a circular pattern to create a nice round shape.
Drop spoonfulls of filling over the inner base where the crescent rolls overlap.
Take the pointy end of each crescent roll, pull it over the filling, and wrap it under the dough near the center. Tuck the pointy end under the wide end of the crescent roll.
Brush the beaten egg onto the dough that is visible from the top.
1 large egg
For a nice finish, sprinkle a little bit of Parmesan cheese, remaining bacon pieces, and some Italian seasoning on top.
fresh parsley or green onion
Bake at 375℉ for 20 minutes or until golden brown. Serve with marinara sauce for dipping.
marinara sauce

Notes

*You can use store-bought rotisserie chicken to save time.

**Don't eat pork? That's okay! You can use turkey bacon in place of pork bacon.

Tips:

If you have a circular baking stone, that is ideal for cooking this type of ring.
If your cooked chicken is very moist, it can make the filling runny. Pat the chicken dry before mixing it with Alfredo sauce.
Avoid using jumbo crescent rolls, as they won't work well with this recipe. You only need regular-sized crescent rolls.
When laying the triangles in a circle, make sure the tips of the triangles are evenly spaced and slightly overlap in the center. This ensures the ring looks neat and bakes evenly.
Press the overlapping inner circle of dough firmly so the filling stays contained. A small spatula or your fingers work well.
Don’t overfill the crescent ring; 1 cup of Alfredo sauce is the max.
If you’re worried about the center collapsing, place a small oven-safe ramekin in the center while baking and remove it after 15-20 minutes if desired.
Let it rest 5 minutes after baking before slicing--this keeps the filling from spilling out.
Nutritional information does not include optional ingredients.

Make-Ahead: You can assemble the ring ahead of time, cover it tightly with plastic wrap, and refrigerate for up to 4 hours before baking. Just add 2-3 minutes to the baking time.

Storage: Store your chicken ring in an airtight container (or wrapped in foil) in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition